Description
A delightful fall-inspired treat that captures all the flavors of traditional apple pie in a dippable form. Tender cinnamon-spiced apples paired with crispy, sweet tortilla chips make this the perfect shareable dessert for gatherings or a cozy night in.
Ingredients
Scale
- For the Dip:
- 5 medium apples, peeled, cored, and chopped into ¼-inch cubes
- 1/3 cup packed brown sugar
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon fresh lemon juice
- 1 cup water
- 2 tablespoons cornstarch
- For the Chips:
- 8 flour tortillas (6-inch)
- 1/3 cup granulated sugar
- 1½ teaspoons ground cinnamon
- Non-stick cooking spray or melted butter
Instructions
- Prepare Apple Mixture: Stir together the diced apples, brown sugar, granulated sugar, ground cinnamon, and lemon juice in a medium mixing bowl until apples are evenly coated with the sugar mixture.
- Cook Apple Mixture: Add the apple mixture to a saucepan or large skillet with 1 cup water. Bring to a boil over medium-high heat, stirring occasionally. Once boiling, cover the pan with a lid and reduce the heat to medium-low to maintain a gentle simmer.
- Simmer Until Tender: Allow the apples to simmer covered for about 10 minutes, or until they become tender when pierced with a fork. The cooking time may vary slightly depending on the type of apples used and how small they’re diced.
- Create Thickening Agent: Remove ½ cup of the cooking liquid from the pan and whisk in the cornstarch until completely dissolved with no lumps remaining. This creates a slurry that will thicken the dip.
- Thicken the Dip: Pour the cornstarch slurry back into the pan of apples and stir well to incorporate. Continue cooking over medium-low heat, stirring frequently, until the mixture thickens to your desired consistency, typically 2-3 minutes.
- Finalize Dip: Remove the pan from the heat once the dip reaches your preferred thickness. The dip can be served warm, at room temperature, or chilled depending on your preference.
- Prepare for Baking Chips: Preheat your oven to 350°F. In a small bowl, whisk together 1/3 cup granulated sugar and 1½ teaspoons cinnamon until well combined.
- Season Tortillas: Spray both sides of each tortilla with non-stick cooking spray (or brush with melted butter), then sprinkle both sides generously with the cinnamon sugar mixture, ensuring even coverage.
- Cut and Arrange: Cut each seasoned tortilla into 8 equal wedges and place them in a single layer on a baking sheet, being careful not to overlap them. Work in batches if necessary to avoid overcrowding.
- Bake the Chips: Bake for 9-12 minutes, until the chips turn golden brown and become crisp. Watch carefully in the last few minutes to prevent burning, as the sugar can caramelize quickly.
- Cool and Serve: Transfer the baked chips to wire cooling racks and allow them to cool completely to room temperature. As they cool, they’ll become even crispier. Serve alongside the warm or chilled apple dip.
Notes
- Granny Smith or Honeycrisp apples work best for this recipe as they hold their shape well during cooking.
- The dip can be made up to 3 days ahead and stored in the refrigerator. Reheat gently before serving if desired.
- For a flavor variation, try adding a pinch of nutmeg or cardamom to the apple mixture.
- The chips are best eaten the same day they’re made but can be stored in an airtight container for 1-2 days.
- For a more decadent dip, stir in 2 tablespoons of butter after removing from heat.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 290
- Sugar: 32g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg